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Categories:
escargots red wine onions carrots celery bay leaf black peppercorns butter garlic parsley salt freshly ground black pepper molds crusty bread
Viewed: 67 - Published at: 8 years agoIngredients
- 24 canned escargots, rinsed and drained
- 3 cups red wine
- 1/2 cup chopped onions
- 1/4 cup chopped carrots
- 1/4 cup chopped celery
- 1 bay leaf
- 1 teaspoon black peppercorns
- 2 sticks of butter, at room temperature
- 1/4 cup chopped garlic
- 1/4 cup finely chopped fresh parsley leaves
- Salt
- Freshly ground black pepper
- 4 escargot molds
- Crusty bread
Method
- Preheat to 400 degrees F.
- Rinse and drain the escargots.
- In a saucepan, over medium heat, combine the red wine, mirepoix, bay leaf and peppercorns.
- Bring the liquid to a simmer.
- Poach the escargots in batches for 15 seconds.
- Drain, set aside and reserve 2 tablespoons of the liquid.
- In a small mixing bowl, combine the butter, garlic and parsley.
- Mix well.
- Season with salt and pepper.
- Season the escargots with salt and pepper, and place in the escargot mold.
- Place 2 heaping teaspoons of the butter mixture on top of each escargot.
- Place the molds on a baking sheet and place in the oven.
- Cook for 6 to 10 minutes, or until the butter is bubbly.
- Remove and serve with the crusty bread.
